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Lamb Sausage Rolls with Orange and Fennel

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Confession: I’ve never made a sausage roll. Shocking, I know. (I had never made sausage before this week either, but that’s a whole other story.) Besides the obvious deterrent of the sausage-puff pastry double whammy, they always seemed heavy and greasy and far too eighties (but not in a faddish-yes that’s a word-sort of way) and why would I bother putting forth the effort? (Not that I seem to have a problem downing cheese, meat and bread with a side salad of crispy chicken skin and donuts for dessert.)

But then I was challenged to pull out the grinder attachment Mike bought me for my KitchenAid three Christmases ago and use it to make sausage from scratch, and being too lazy to head out to the butcher and pick up some pig intestine casings, I figured I’d much rather wrap the finished sausage in pastry. Good call.

But wait – I didn’t even use the grinder to make this. I had some nice ground Alberta lamb in the freezer, and squished in my add-ins as if I was making a meatloaf, and in very few minutes I was the proud momma of a batch of lamb sausage. Which I could have shaped into little patties and pan-fried, or rolled into balls and roasted, or extruded into casings. I went ahead and thawed some puff pastry – which is so charmingly rustic and forgiving, it looks fabulous no matter what you do to it – and made sausage rolls.

All you do is cut the rolled-out puff pastry into strips, make a long pile of meat on top,

pull up the pastry around it, pinch it closed, turn it seam-down and brush it with a little egg…

and cut the roll into whatever size lengths you fancy, then bake for about 20 minutes, or until puffed and golden. Beautiful. You could do these with any kind of sausage, but I loved the lamb-orange zest combo. They’d do well bite-sized, and you can freeze them ahead for partying later.

Lamb Sausage Rolls with Orange and Fennel

AuthorJulie

1 lb (454 g) ground lamb
1 egg
1/4 cup fresh bread crumbs
1 shallot, minced (or 1/4 cup onion)
1 garlic clove, crushed
2 Tbsp. chopped fresh parsley
2 tsp. crushed fennel seeds
grated zest of an orange
1/2 tsp. ground coriander
salt & pepper
1 pkg (450 g) frozen puff pastry, thawed
beaten egg, for brushing tops (optional)

1

In large bowl, mix the lamb, egg, bread crumbs, onion, garlic, parsley, fennel seeds, orange zest, coriander, salt and pepper; set aside.

2

Divide pastry in half. On lightly floured surface, roll out each half into a 10" square; cut each into 3 equal strips. Spoon the filling down the center of each strip, fold pastry over filling and press the edge to seal.

3

Arrange rolls, seam side down, on a rimmed cookie sheet. Cover and chill for about half an hour. Preheat the oven to 400F.

4

Cut each roll into 1"-2" pieces. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 months.) Brush the tops with a little beaten egg and bake for 20 minutes, or until golden.

5

(They may need an extra 5-10 minutes if you bake them from frozen.)

Category,

Ingredients

 1 lb (454 g) ground lamb
 1 egg
 1/4 cup fresh bread crumbs
 1 shallot, minced (or 1/4 cup onion)
 1 garlic clove, crushed
 2 Tbsp. chopped fresh parsley
 2 tsp. crushed fennel seeds
 grated zest of an orange
 1/2 tsp. ground coriander
 salt & pepper
 1 pkg (450 g) frozen puff pastry, thawed
 beaten egg, for brushing tops (optional)

Directions

1

In large bowl, mix the lamb, egg, bread crumbs, onion, garlic, parsley, fennel seeds, orange zest, coriander, salt and pepper; set aside.

2

Divide pastry in half. On lightly floured surface, roll out each half into a 10" square; cut each into 3 equal strips. Spoon the filling down the center of each strip, fold pastry over filling and press the edge to seal.

3

Arrange rolls, seam side down, on a rimmed cookie sheet. Cover and chill for about half an hour. Preheat the oven to 400F.

4

Cut each roll into 1"-2" pieces. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 months.) Brush the tops with a little beaten egg and bake for 20 minutes, or until golden.

5

(They may need an extra 5-10 minutes if you bake them from frozen.)

Lamb Sausage Rolls with Orange and Fennel
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30 comments on “Lamb Sausage Rolls with Orange and Fennel

  1. Lisa
    March 4, 2010 at 4:19 am

    Ooh, this sounds great — I’ve got a package of puff pastry in the freezer waiting for a reason to be used, and I think even I could handle making sausage this way. I’ve got a pound of ground veal in the freezer as well, could I sub that for the ground lamb?

  2. Jan (Family Bites)
    March 4, 2010 at 5:44 am

    Wow, these look fabulous. I love the idea of making them bite-sized and freezing them for a later party.

  3. bellini valli
    March 4, 2010 at 6:48 am

    I was thinking of a what to make with lamb just this morning.

  4. JulieVR
    March 4, 2010 at 6:55 am

    Lisa – of course, veal would make a great substitute for the lamb!

  5. Manon from Ontario
    March 4, 2010 at 8:21 am

    Wow Julie, you are much more patient than I am….
    But it does look very delicious ;p

    Have a great week!

    By the way, it’s sugar shack time here in Eastern Ontario, the sap is running 🙂

    MFO

  6. Lana in South Mountain (ON)
    March 4, 2010 at 9:04 am

    Manon! I just went to your website as your comment reminded me that I just ran out of my syrup supply from last year. You are so close to me! You just may see me there one weekend with my family.
    I love how the internet connects people from far away AND nearby.

    Julie-these look so fantastic. I love sausage rolls…

  7. Fiona
    March 4, 2010 at 9:37 am

    My mom makes sausage rolls every Christmas. I don’t eat meat very often anymore but I’ll always make an exception for those sausage rolls. I love them. I’ve tried buying them from a bakery and they’re just not the same.

  8. Vivian
    March 4, 2010 at 10:30 am

    Oh, they puff up so golden and inviting. I love the little crispy oozy bits. I think my book club gals need to taste these at our next meeting.

  9. Erica B.
    March 4, 2010 at 12:09 pm

    Ooooh! I actually have some casing-less sausage in the freezer! This is the perfect use for it & a great addition to the Oscar party menu 🙂

  10. Manon from Ontario
    March 4, 2010 at 12:12 pm

    Lana: Please call before you come out, to make sure we are at the sugar shack as we are not open every weekend yet…this is still a hobby for the time being, but I would love to have you over 🙂

  11. Laurie in Burnaby BC
    March 4, 2010 at 1:20 pm

    I *love* sausage rolls!! They are my weakness the way cakes or pasta are normal people’s weaknesses. I know they’re high fat meat product and high fat, white flour pastry product, but I have no resistance. I love to make them, and even more love to eat them.

    This is two days in a row I’ve put on weight just by reading! You’ve got to stop doing this, Julie, or I’ll weigh 300 pounds!! (135 kilos) 😉

  12. lauren
    March 4, 2010 at 4:28 pm

    I’ve never seen such a thing. And that makes me sd… because clearly I have been issing out on something wonderful.

  13. Evelyn in Canada
    March 4, 2010 at 5:10 pm

    I want to eat at your house. Is there maybe another house for sale across the street? Could you adopt me as your sister? Nothing at my house ever looks so tasty.

  14. Beverley M
    March 4, 2010 at 8:16 pm

    Totally off topic, but I just got an email from Blurb (where I’ve previously made my own books)

    Not sure if the promo code works if you order someone else’s book but if anyone still wants to order the Blog Aid cookbook, try the promocode NEXTSHIP (expires Mar 22) for free ground shipping.

  15. JulieVR
    March 4, 2010 at 11:37 pm

    Evelyn – the house next door is for sale! We need good neighbours! I make jam!

  16. Elaine
    March 5, 2010 at 7:43 am

    I do love me a good sausage roll. It’s just an unfortunate accident that some of them seemed to have stuck around on my stomach.

    I’m curious: why only 2 weeks’ freeze time?

  17. JulieVR
    March 5, 2010 at 8:21 am

    Elaine – good question! I think that might have been what Canadian Living originally specified. I’d say up to a few months, at least! Well-wrapped, of course.

  18. Stacey
    March 5, 2010 at 12:10 pm

    So I modified this a little…I don’t love lamb, and hubby/son don’t love fennel…so we compromised…ground turkey with apples and cranberries, celery and carrots…like christmas wrapped in puff pastry! DIVINE! And mine turned out just like the picture! Just less lamb-y and fennel free…yum yum yum!!

  19. Shannon
    March 5, 2010 at 12:39 pm

    All I have to say is “are you for real?” Those look insanely delicious!!!! I am a first time commenter, long time reader and those sausage roles broke my commenting virginity. I make awesome lamb meatballs, but put that in a sausage roll? I can’t believe I never thought of that! I make these my husband will marry me all over again again! (no, not a typo as we have already renewed our vows). Fabulous idea!

  20. Barb
    March 5, 2010 at 1:05 pm

    Oooo I avoid sausage rolls for those very reasons you mentioned but these look incredible. I have a confession of my own – I have never used puff pastry. This recipe calls for a kitchen celebration!

  21. Evelyn in Canada
    March 5, 2010 at 2:12 pm

    Julie, that’s hilarious. Pity I don’t actually live in Calgary and at this point I’m not ready to move. Bummer. I make jam too – we could swap and you could make yummy stuff from my beet greens, and you could help me with the church cookbook and paint my living room… Put that way, I would be at a greater advantage than you. Maybe I’m not the good neighbour you want!

  22. Kathy
    March 6, 2010 at 7:47 am

    I must confess a bit of nervousness when I see instructions that begin with the words “All you do is…” which usually means it’s something that’ll flop for me, esp. since I’m sadly lacking in the manual dexterity department (you should see me flip a pancake!) They look amazing Julie and I’m sure they were equally as yummy.

  23. Cory Lievers
    March 7, 2010 at 7:33 pm

    Wow. This looks so good.

  24. Trissa
    March 9, 2010 at 2:51 am

    I love sausage rolls and had never made them as well until I moved to Australia – your combination of lamb, orange and fennel is delicious

  25. Lisa
    March 22, 2010 at 4:00 pm

    I had such high hopes for these, but they turned out rather bland. I subbed veal for the lamb because it’s what I had on hand, and I omitted salt (because I was using crushed saltines as breadcrumbs) and pepper (because the hubby is sensitive to it). Used plenty of orange rind, spices, shallot and parsley, though, as called for. Think it could have used more garlic and maybe some mustard seed or powder — we ended up dunking them in mustard before eating to perk up the taste. They looked pretty, though!

  26. Carrie
    November 18, 2012 at 10:34 pm

    Made these for a “potluck appetizers” evening with friends – they were fabulous!
    Thanks Julie:)

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